Permanence of greening of potato tubers

Abstract

Potato tubers greened faster at ordinary room temperature than in a cool place. Greening, as seen through the skin, faded faster in the dark at 75° F. than at 35° F., faded somewhat in a month of dark storage after 2 to 4 days’ exposure to light, faded in 5 months only in the warm storage after 7 to 31 days’ exposure to light, and was obscured or replaced by red or brown when fading in dark storage. Cortical greening developed faster and faded less in Katahdins than in Chippewas and Green Mountains, faded faster in warm than in cool storage, and faded less after longer exposure to light. Culinary tubers if exposed to light for 2 days may require over a month in warm dark storage for fading of the green, and if exposed to light for longer periods may require several months of warm dark storage for fading of the green.